1 BOTTLE OF 75cl.

OUDEIS comes from the Greek “Odysseus” and means nobody. In fact, no one is at the origin of the complexity of wine; only the terroir has this paternity. Enrico Serafino wants to remember him starting from the name of his classic method.
This wine is the result of the complexity of the Alta Langa terroir and the long fermentation on the yeasts, remaining complex and easily enjoyable at the same time.
OUDEIS BRUT: the Alta Langa as emotion.

Grape varieties: 100% Pinot Noir

On the lees: 36 months (1st disgorgement)

Disgorgement: 4 disgorgements per thousandth

Vineyard area: Trezzo Tinella, Loazzolo, Vesime, Bubbio

Alcohol: 12.50%

Food: Excellent as an aperitif, with fish and shellfish dishes. Perfect with ham and salmon dishes.

Exposure: AND, SE, OR, NO

Age of vines: 15 - 25 years

Soil: Clayey - calcareous

Altitude: 300 - 550 m above sea level.

Harvests: 100% manual

Training system: Guyot

Cultivation method: Sustainable viticulture

Color: Bright rosé with onion skin nuances. Delicious sparkling wine with fine and persistent "perlage".

Nose: Large, crunchy, elegant with hints of strawberry, currant, wild flowers, cotton candy and bread crust.

Palate: Fruity, multifaceted, dry, complex and elegant, perfect balance and nose-palate affinity. A long and pleasant mineral aftertaste completes the character of this wine.

Serving temperature: 6 - 8 °C

Longevity: 4 - 6 years

Fermentation process: The bunches are hand-selected on the vibrating table and cooled with carbonic snow. After destemming and pressing, the must is left to rest for 2-4 hours in an inert environment (nitrogen). At the end of the short maceration to extract the color (saignée), soft pressing takes place. The entire process takes place without the use of augers in order to treat the grapes in the most delicate way possible.

Finally, the must is fermented in stainless steel tanks at a controlled temperature and stored for 6 months on the lees with bâtonnage.

Classic method: The second fermentation is carried out according to the traditional method of fermentation in the bottle, with aging on the yeasts for at least 36 months. The liqueur d'expédition added after disgorgement is prepared following our secret recipe which includes reserve wines and sugar (7 g/L). We pride ourselves on avoiding any distillates in our final dosage.